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Thursday, 18 February 2016

Breadstick Recipe

Home made soups and salads are so light and refreshing. I generally make soups thrice a week for dinner specially during winters. My 7 year old son also enjoys soups, but only if they are served with bread croutons. In fact many times he would have soup only for the sake of croutons. I was not happy with the deep fried bread croutons and always wanted to have a more healthier option.

On browsing , could find many breadstick recipes, but all had APF , so modified the recipe as per my need . For those who do not know, Breadsticks are generally pencil-sized sticks of crisp dry bread. They can be served with soups, butter or a cream cheese dip , mayonnaise or as appetizers. You can also have them as tea time crackers. I have made this healthy Breadsticks using whole wheat flour and best part is that you can have seasonings of your choice. I have seasoned the bread sticks with Italian mixed herbs and in another lot with Carom seeds. You may add chilly flakes , Black Pepper or any seasoning of your choice.

These Breadsticks came out very crispy and were super hit at my place. I have made them couple of times now . My son relishes them with Tomato Soup , Guacamole or just by dipping in a mixture of honey and cinnamon .

The recipe calls for use of instant dry yeast. Instant dry yeast can be directly added to the flour, with some oil, salt and sugar. A firm dough is made out of it. Proofing has to be done twice before we bake the bread sticks.

Ingredients:

1 1/4 cup Whole wheat flour ( 150 grams)

3-4 grams Instant dry Yeast

1 tbsp Oil

1/4 tsp Salt

1 tsp Sugar

1/2 tsp dried Italian mixed herbs

1 -2 tsp Carom seeds (Ajwain)

1/4 cup water ( 50 ml)

Method:

In a mixing bowl take whole wheat flour. Add Salt , Sugar , Oil and Instant dry yeast to it and mix well. Now add the Italian mixed herbs or any seasoning of your choice like chilly flakes, black pepper powder . Knead a firm dough using 50 ml water. Now this quantity may vary depending upon the quality of flour. The dough should be stiff then what we make for pizza.

2. Cover the dough with cling film or plastic wrap and keep aside for 1st proofing, which is for 35-40 minutes. After 40 minutes, the dough will increase a little in size.

3. Now take out the dough from plastic wrap and pinch out small portions and roll them into thin long sticks. If the dough resists, keep the pieces covered for 5 minutes and then roll out. Arrange these cylindrical sticks onto a parchment paper lined baking tray about 1/2 inch apart as they will increase in volume on baking. I rolled the second lot of bread sticks on carom seeds, so that the carom seeds got coated on the bread sticks. Now keep this tray covered for another 30 minutes. This is the second proofing.

4. Bake the Breadsticks in a preheated oven at 200 degree Celsius for about 20 to 25 minutes , turning the bread sticks halfway through baking until they are firm , crisp and pale golden in colour. Transfer the Breadsticks to rack and cool.

5. These Breadsticks may be kept, loosely covered with plastic wrap or in a paper bag, at room temperature up to 1 week. If they absorb humidity , recrisp in a preheated 325 degree Fahrenheit oven for about 5 minutes. Enjoy the crisp Breadstick with Tomato Soup or Guacamole.

Hope you would love to give this simple recipe a try . Do not forget to give your valuable feed back.